Effect of Different pH on Canthaxanthin Degradation
In this research, natural canthaxanthin as one of the
most important carotenoids was extracted from Dietzia
natronolimnaea HS-1. The changes of canthaxanthin enriched in oilin-
water emulsions with vegetable oil (5 mg/ 100 mL), Arabic gum (5
mg/100 mL), and potassium sorbate (0.5 g/100 mL) was investigated.
The effects of different pH (3, 5 and 7), as well as, time treatment (3,
18 and 33 days) in the environmental temperature (24°C) on the
degradation were studied by response surface methodology (RSM).
The Hunter values (L*, a*, and b*) and the concentration of
canthaxanthin (C, mg/L) illustrated more degradation of this pigment
at low pHs (pH≤ 4) by passing the time (days≥10) with R² 97.00%,
91.31%, 97.60%, and 99.54% for C, L*, a*, and b* respectively. The
predicted model were found to be significant (p<0.05).
[1] P. Vitek, K. Osterrothova, and J. Jehlicka, "Beta-carotene- a possible
biomarker in the Martian evaporitic environment: Raman microspectroscopic
study," Planetary and Space Science, vol. 57(4), pp. 454-
459, 2009.
[2] A.M.R. Patel, A. Berces, T. Kerekgyarto, G. Ronto, H. Lammer, and
J.C. Zarnecki, "Annual solar UV exposure and biologically effective
dose rates on the martian surface," Adv. Space Res., vol. 33 (8), pp.
1247-1252, 2004.
[3] D.S. Huang, O.E. Odeleye, R.R. Watson, "Inhibitory effects of
canthaxanthin on in vitro growth of murine tumor cells," Cancer Lett,.
vol. 65, pp. 209-213, 1992.
[4] R.H. Liu, "Health benefits of fruits and vegetables are from additive and
synergistic combination of phytochemicals," American Journal of
Clinical Nutrition, vol. 78, pp. 517S -520S, 2003.
[5] A. Mohd Fadzelly, M. Mohamed, A. Rahmat and J. Fry,
"Phytochemicals and antioxidant activity of different parts of
bambangan (Mangifera pajang) and trap (Artocarpus odoratissimus),"
Food Chemistry, vol. 113 (2), pp. 479-483, 2009.
[6] H.C. Furr, R.M. Clark, "Intestinal absorption and tissue distribution of
carotenoids," The Journal of Nutritional Biochemistry, vol. 8 (7), pp.
364-377, 1997.
[7] V.P. Palace, N. Khaper, Q. Qin, and P. K. Singal, "Antioxidant
potentials of vitamin A and carotenoids and their relevance to heart
disease," Free Radical Biology and Medicine, vol. 26 (5-6), pp. 746-
761, 1999.
[8] I. Higuera-Ciapara, L. Felix-Valenzuela, FM. Goycoolea and W.
Arguelles-Monal, « Microencapsulation of astaxanthin in a chitosan
matrix," Journal of Carbohydrate Polymers, vol. 56 (1), pp. 41-45,
2004.
[9] S. Helmar, K. AX and O. Behrend, "Product engineering of dispersed
systems," Trends in Food Science & Technology, vol. 14(1-2), pp. 9-16,
2003.
[10] J. Giese, "Color measurement in foods," Food Technol., vol. 54(2), pp.
62-65, 2003.
[11] B.K. Tiwari, K. Muthukumarappan, CP. O- Donnell and PJ. Cullen,
"Modelling color degradation of orange juice by ozone treatment using
response surface methodology," Journal of Food Engineering, vol. 88
(4), pp. 553-560, 2008.
[12] I. Eren, and F. Kaymak-Ertekin, "Optimization of osmotic dehydration
of potato using response surface methodology," J. Food Engineering,
vol. 79 (1), pp. 344-352, 2007.
[13] W. Stahl, H. Sies, "Uptake of lycopene and its geometrical isomers is
greater from heat-processed than from unprocessed tomato juice in
humans," Human Clinical Nutrition, vol. 122(11), pp. 2161-2166,
1992.
[14] E. Mayer-Miebach, D. Behsnilian, M. Regier, H.P. Schuchmann,
"Thermal processing of carrots: Lycopene stability and isomerisation
with regard to antioxidant potential," J. Food Research International,
vol. 38(8-9), pp. 1103-1108, 2005.
[15] P. Perkins-Veazie, J.K. Collins, "Flesh quality and lycopene stability of
fresh-cut watermelon," Postharvest Biol. Technol., vol. 31(2), pp. 159-
166, 2003.
[16] M.C. Sanches-Mata, M. C├ímara, C. D├¡ez-Marqués, "Extending shelflife
and nutritive value of green beans (Phaseolus vulgaris L.), by
controlled atmosphere storage: macronutrients," Food Chem., vol.
80(3), pp. 309-315, 2002.
[17] F. Khodaiyan, S.H. Razavi, Z. Emam-Djomeh, S.M.A. Mousavi, and M.
A. Hejati, "Effect of culture conditions on canthaxanthin production by
Dietzia natronolimnaea HS-1," Journal of Microbiology and
Biotechnology, vol. 17(2), pp. 195-201, 2007.
[18] L. Queiroz Zepka, A. Mercadante, "Degradation compounds of
carotenoids formed during heating of a simulated cashew apple juice"
Food Chem., vol. 117(1), pp. 28-34, 2009.
[19] O. Rios Ade, CD. Borsarelli, AZ. Mercadante, "Thermal degradation
kinetics of bixin in an aqueous model system," J. Agric. Food Chem.,
vol. 53(6), pp. 2307-2311, 2005.
[20] C. Dhuique-Mayer, M. Tbatou, M. Dornier, MJ. Amiot, "Thermal
degradation of antioxidant micronutrients in citrus juice: kinetics and
newly formed compounds," J. Agric. Food Chem., vol. 55, pp. 4209-
4216, 2007.
[21] HE. Chen, HY. Peng, BH. Chen, "Stability of carotenoids and vitamin A
during storage of carrot juice," Food Chem., vol. 57(4), pp. 497-503,
1996.
[22] M. Tsimidou, E. Tsatsaroni, "Stability of saffron pigments in aqueous
extracts," J. Food Sci., vol. 58(5), pp. 1073-1075, 1993.
[23] MI. Mínguez-Mosquera, B. Gandul-Rojal, "Mechanism and kinetics of
carotenoid degradation during the processing of green table olives," J.
Agric. Food Chem., vol. 42(7), pp. 1501-1554, 1994.
[1] P. Vitek, K. Osterrothova, and J. Jehlicka, "Beta-carotene- a possible
biomarker in the Martian evaporitic environment: Raman microspectroscopic
study," Planetary and Space Science, vol. 57(4), pp. 454-
459, 2009.
[2] A.M.R. Patel, A. Berces, T. Kerekgyarto, G. Ronto, H. Lammer, and
J.C. Zarnecki, "Annual solar UV exposure and biologically effective
dose rates on the martian surface," Adv. Space Res., vol. 33 (8), pp.
1247-1252, 2004.
[3] D.S. Huang, O.E. Odeleye, R.R. Watson, "Inhibitory effects of
canthaxanthin on in vitro growth of murine tumor cells," Cancer Lett,.
vol. 65, pp. 209-213, 1992.
[4] R.H. Liu, "Health benefits of fruits and vegetables are from additive and
synergistic combination of phytochemicals," American Journal of
Clinical Nutrition, vol. 78, pp. 517S -520S, 2003.
[5] A. Mohd Fadzelly, M. Mohamed, A. Rahmat and J. Fry,
"Phytochemicals and antioxidant activity of different parts of
bambangan (Mangifera pajang) and trap (Artocarpus odoratissimus),"
Food Chemistry, vol. 113 (2), pp. 479-483, 2009.
[6] H.C. Furr, R.M. Clark, "Intestinal absorption and tissue distribution of
carotenoids," The Journal of Nutritional Biochemistry, vol. 8 (7), pp.
364-377, 1997.
[7] V.P. Palace, N. Khaper, Q. Qin, and P. K. Singal, "Antioxidant
potentials of vitamin A and carotenoids and their relevance to heart
disease," Free Radical Biology and Medicine, vol. 26 (5-6), pp. 746-
761, 1999.
[8] I. Higuera-Ciapara, L. Felix-Valenzuela, FM. Goycoolea and W.
Arguelles-Monal, « Microencapsulation of astaxanthin in a chitosan
matrix," Journal of Carbohydrate Polymers, vol. 56 (1), pp. 41-45,
2004.
[9] S. Helmar, K. AX and O. Behrend, "Product engineering of dispersed
systems," Trends in Food Science & Technology, vol. 14(1-2), pp. 9-16,
2003.
[10] J. Giese, "Color measurement in foods," Food Technol., vol. 54(2), pp.
62-65, 2003.
[11] B.K. Tiwari, K. Muthukumarappan, CP. O- Donnell and PJ. Cullen,
"Modelling color degradation of orange juice by ozone treatment using
response surface methodology," Journal of Food Engineering, vol. 88
(4), pp. 553-560, 2008.
[12] I. Eren, and F. Kaymak-Ertekin, "Optimization of osmotic dehydration
of potato using response surface methodology," J. Food Engineering,
vol. 79 (1), pp. 344-352, 2007.
[13] W. Stahl, H. Sies, "Uptake of lycopene and its geometrical isomers is
greater from heat-processed than from unprocessed tomato juice in
humans," Human Clinical Nutrition, vol. 122(11), pp. 2161-2166,
1992.
[14] E. Mayer-Miebach, D. Behsnilian, M. Regier, H.P. Schuchmann,
"Thermal processing of carrots: Lycopene stability and isomerisation
with regard to antioxidant potential," J. Food Research International,
vol. 38(8-9), pp. 1103-1108, 2005.
[15] P. Perkins-Veazie, J.K. Collins, "Flesh quality and lycopene stability of
fresh-cut watermelon," Postharvest Biol. Technol., vol. 31(2), pp. 159-
166, 2003.
[16] M.C. Sanches-Mata, M. C├ímara, C. D├¡ez-Marqués, "Extending shelflife
and nutritive value of green beans (Phaseolus vulgaris L.), by
controlled atmosphere storage: macronutrients," Food Chem., vol.
80(3), pp. 309-315, 2002.
[17] F. Khodaiyan, S.H. Razavi, Z. Emam-Djomeh, S.M.A. Mousavi, and M.
A. Hejati, "Effect of culture conditions on canthaxanthin production by
Dietzia natronolimnaea HS-1," Journal of Microbiology and
Biotechnology, vol. 17(2), pp. 195-201, 2007.
[18] L. Queiroz Zepka, A. Mercadante, "Degradation compounds of
carotenoids formed during heating of a simulated cashew apple juice"
Food Chem., vol. 117(1), pp. 28-34, 2009.
[19] O. Rios Ade, CD. Borsarelli, AZ. Mercadante, "Thermal degradation
kinetics of bixin in an aqueous model system," J. Agric. Food Chem.,
vol. 53(6), pp. 2307-2311, 2005.
[20] C. Dhuique-Mayer, M. Tbatou, M. Dornier, MJ. Amiot, "Thermal
degradation of antioxidant micronutrients in citrus juice: kinetics and
newly formed compounds," J. Agric. Food Chem., vol. 55, pp. 4209-
4216, 2007.
[21] HE. Chen, HY. Peng, BH. Chen, "Stability of carotenoids and vitamin A
during storage of carrot juice," Food Chem., vol. 57(4), pp. 497-503,
1996.
[22] M. Tsimidou, E. Tsatsaroni, "Stability of saffron pigments in aqueous
extracts," J. Food Sci., vol. 58(5), pp. 1073-1075, 1993.
[23] MI. Mínguez-Mosquera, B. Gandul-Rojal, "Mechanism and kinetics of
carotenoid degradation during the processing of green table olives," J.
Agric. Food Chem., vol. 42(7), pp. 1501-1554, 1994.
@article{"International Journal of Biological, Life and Agricultural Sciences:60932", author = "N. Seyedrazi and S. H. Razavi and Z. Emam-Djomeh", title = "Effect of Different pH on Canthaxanthin Degradation", abstract = "In this research, natural canthaxanthin as one of the
most important carotenoids was extracted from Dietzia
natronolimnaea HS-1. The changes of canthaxanthin enriched in oilin-
water emulsions with vegetable oil (5 mg/ 100 mL), Arabic gum (5
mg/100 mL), and potassium sorbate (0.5 g/100 mL) was investigated.
The effects of different pH (3, 5 and 7), as well as, time treatment (3,
18 and 33 days) in the environmental temperature (24°C) on the
degradation were studied by response surface methodology (RSM).
The Hunter values (L*, a*, and b*) and the concentration of
canthaxanthin (C, mg/L) illustrated more degradation of this pigment
at low pHs (pH≤ 4) by passing the time (days≥10) with R² 97.00%,
91.31%, 97.60%, and 99.54% for C, L*, a*, and b* respectively. The
predicted model were found to be significant (p", keywords = "Degradation, Emulsion, Response SurfaceMethodology (RSM)", volume = "5", number = "11", pages = "797-5", }
